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Lemon Pizza: A Zesty Twist on Your Favorite Dish

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Homemade pizza with creamy lemon sauce, mozzarella, basil, and toasted pine nuts. A unique and flavorful twist on traditional pizza!

Ingredients

Scale
  • 3 1/2 cups (420g) all-purpose flour, plus more for dusting
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 1/2 cups (360ml) warm water (105-115°F)
  • 2 tablespoons olive oil, plus more for greasing
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup lemon juice, freshly squeezed
  • 2 tablespoons lemon zest, finely grated
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 8 ounces fresh mozzarella cheese, thinly sliced
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup pine nuts, toasted
  • 1 lemon, thinly sliced (optional, for garnish)
  • Red pepper flakes (optional, for a touch of heat)
  • Drizzle of olive oil

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, and yeast.
  2. Add Wet Ingredients: Add the warm water and olive oil to the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
  3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
  4. First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. Punch Down and Divide: Once the dough has doubled, gently punch it down to release the air. Divide the dough in half (or into smaller portions if you prefer smaller pizzas). Shape each portion into a ball.
  6. Second Rise (Optional): Cover the dough balls with a damp cloth and let them rest for another 15-20 minutes.
  7. Combine Ingredients: In a medium saucepan, combine the heavy cream, softened cream cheese, Parmesan cheese, lemon juice, lemon zest, minced garlic, salt, and pepper.
  8. Cook and Thicken: Cook over medium heat, stirring constantly, until the cream cheese is melted and the sauce is smooth and slightly thickened. This usually takes about 5-7 minutes. Be careful not to boil the sauce, as it can curdle.
  9. Taste and Adjust: Taste the sauce and adjust the seasoning as needed.
  10. Cool Slightly: Remove the sauce from the heat and let it cool slightly while you prepare the pizza crust.
  11. Preheat Oven and Pizza Stone (if using): Preheat your oven to 450°F (232°C). If you’re using a pizza stone, place it in the oven while it preheats.
  12. Roll Out the Dough: On a lightly floured surface, roll out one of the dough balls into a 12-inch circle (or your desired shape).
  13. Transfer to Baking Sheet or Pizza Peel: Carefully transfer the rolled-out dough to a baking sheet lined with parchment paper or a pizza peel dusted with cornmeal.
  14. Spread the Lemon Cream Sauce: Spread a thin, even layer of the lemon cream sauce over the pizza dough, leaving a small border for the crust.
  15. Add Mozzarella Cheese: Arrange the sliced mozzarella cheese evenly over the lemon cream sauce.
  16. Bake the Pizza: If using a pizza stone, carefully slide the pizza from the pizza peel onto the hot stone. If using a baking sheet, simply place the baking sheet with the pizza in the oven.
  17. Bake Until Golden Brown: Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  18. Garnish and Serve: Remove the pizza from the oven and let it cool for a few minutes before slicing. Garnish with fresh basil leaves, toasted pine nuts, and optional lemon slices and red pepper flakes. Drizzle with a little olive oil for extra flavor.
  19. Enjoy! Serve immediately.

Notes

  • Make sure the yeast is fresh for the best rise!
  • If the dough is too sticky, add a little more flour, one tablespoon at a time.
  • Kneading the dough with a stand mixer with a dough hook saves a lot of elbow grease!
  • Letting the dough rise is crucial for a light and airy crust.
  • Be careful not to boil the sauce, as it can curdle.
  • Don’t overload the sauce, as this can make the crust soggy.
  • Keep a close eye on the pizza, as baking times may vary depending on your oven.

Find it online: https://www.yumbymika.com/lemon-pizza/